I was looking for a creamy lemon filling that did not require cooking and came across a nice recipe on cooks.com that was paired with an Angel Food cake recipe. I have altered their recipe a little. This makes a nice light and fluffy creamy lemon filling.

Lemon Cream Filling

Ingredients

  • 1- 8oz pkg cream cheese softened
  • 1 1/2 c whipping cream
  • 1 pkg instant Lemon Pudding mix
  • 1 tsp lemon extract
  • 1/2 c granulated sugar

Instructions

    1: In a large mixer bowl cream sugar and softened cream cheese.

  1. 2: Add pudding mix and extract; mixing just till combined.
  2. 3; Slowly add in the whipping cream; mixing till throughly combined and fluffy.

    Probably not very nutritional since it’s part of a dessert. :) Happy eating.


Comments

Jackal Says... 3 Nov 2009 , 9:45am

How much does this fill for a cake, I need to do a half of sheet would this be enough???

wrockee Says... 12 Nov 2009 , 3:52pm

I doubled the recipe a couple of weeks ago and it filled a 12x18 and a 10 inch round.

wrockee Says... 12 Nov 2009 , 3:53pm

I am going to try this with chocolate pudding and vanilla extract for my daughters birthday cake tomorrow!

Jackal Says... 13 Nov 2009 , 2:08pm

I love this receip, it is nice and fluffy and just the right amount of lemon flavor, also this fiiled a 11x15. I will continue to use this for anyone who request lemon filling!

LeeBD Says... 19 Nov 2009 , 6:27am

one question: do you beat whipping cream first and fold in other ingreds. or beat all together?

Mamacitadedos Says... 17 Dec 2009 , 10:45am

Hi LeeBD...I only beat the creamcheese and sugar first and then added the other ingredients.

Mamacitadedos Says... 17 Dec 2009 , 10:46am

Thanks my CC friends for trying the recipe. I'm glad you all liked it. I use this recipe for all my fillings and only change the pudding/extract combo. I love it, so far I've had a lot of positive reviews from those who have tried it.

ideasinicing Says... 1 Jan 2010 , 9:56pm

Is this filling stable enough to use in tiered cakes?

Mamacitadedos Says... 13 Jan 2010 , 2:19pm

Hi Ideasinicing, I used this recipe and substituted raspberry for the flavor to go with the silver wedding cake in my photos. I had no problems with it in there.

cookiedecorator Says... 31 Jan 2010 , 11:23am

The first time I tried this recipe I thought it was excellent though a little too sweet. Tried it again and left out the sugar and that did the trick. I think the sweetness of the pudding is enough to make an excellent filling.

MGCmom Says... 7 Mar 2010 , 4:42pm

I made a batch of this filling today to try it out, and it is sooooo yummy! I am going to be using it for my husband's grandmother 80th birthday party. Thanks for sharing!!! I will let you know what they think after the weekend. I am pumped.

bmarlow001 Says... 29 Mar 2010 , 7:09pm

I looooooooove this recipe! I have used it 3 times and get so many AWESOME comments on it :) I'm ac tually about to make some cupcakes and fill them with it.. yuuuuum!

Mamacitadedos Says... 8 Apr 2010 , 12:18pm

Cupcake filling...how did that work out bmarlow001?? I never thought to put it into cupcakes...and I've been looking for a good cupcake filling. :D

tron Says... 20 Apr 2010 , 2:24pm

Sounds yummy.....can't wait to try it as well!!!

SweetCicely Says... 30 Apr 2010 , 8:35pm

I found this to be "perfectly" lemony, not overpoweringly flavored as lemon fillings can sometimes be. Very light and fluffy! I used it with white cake, and added thinly sliced fresh strawberries to each layer (layer of filling, topped with strawberries) It was so light and wonderful for spring!

bmarlow001 Says... 15 Jun 2010 , 6:12pm

Mamacetadidos - I just got the cupcake filler tip from wilton and stuck it in the center of my cupcakes.. I made them for work and everyone L-O-V-E-D them! :) I don't even work there anymore and I get orders for cakes with this same filling!

pinksugarcake Says... 18 Jun 2010 , 5:47am

Think this filling will be OK unrefrigerated for a wedding cake? I planned to do homemade Lemon Curd but I think I need to change b/c of the eggs?

JeannieLudwig Says... 23 Jun 2010 , 2:12pm

What size instant pudding box do you use?

Meg206 Says... 4 Aug 2010 , 9:21am

I love this filling!! It is so easy... I didn't even measure anything. I creamed the cream cheese with a little bit of sugar (not quite 1/2 cup because I didn't want too sweet) then added all the other ingredients and whipped until fluffy. I used a whole small carton of heavy whipping cream and it was perfect (added a little at a time to make sure it wouldn't be too thin). It tastes so light an refreshing. I can't wait to try in other flavors. Made enough to fill a 10inch and 8inch round, with a little left over. Thank you!!! =)

Meg206 Says... 4 Aug 2010 , 9:44am

Any ideas on how to make this peach flavored? Would peach jello work instead of the pudding? And maybe just vanilla extract? Has anyone tried?

crazycanuk Says... 9 Aug 2010 , 12:41pm

How does this hold up on tiered cakes?

mamamade Says... 25 Sep 2010 , 8:28pm

I have clumps, what did I do wrong?

hebberd Says... 8 Mar 2011 , 5:41pm

Yummy! Yummy! Yummy! Thank you for this wonderful recipe! I used not just for the filling on my lemon cupcakes but also frosted them with it!! Can't wait to pass them out to church friends tomorrow and get their responses!! But I LOVE my sample one!!! :)

a_twist_of_cake Says... 20 Apr 2011 , 4:48pm

I used this recipe as a filling for my lemon cupcakes (which I used the moist lemon cake recipe from CC) and I frosted them with my own raspberry buttercream icing. They were SO DEEEELICIOUS!!! Thanks for this amazing recipe! Whenever anyone asks me for a lemon filling this is definitely my go to recipe :)

WyoMom2b Says... 9 Feb 2012 , 9:23am

This is awesome, I used it as a swirl for lemon cupcakes for a client, she loved them! Mamamade, if you had clumps the cream cheese probably wasn't softened enough. Butter and cream cheese must be soft in order to achieve a creamy texture.

Walkinmomma Says... 12 Mar 2012 , 6:15am

This may sound like a dumb question, but should I use heavy or light shipping cream?

Walkinmomma Says... 12 Mar 2012 , 6:16am

oops, I meant whipping cream, not shipping cream!

DaryaC Says... 19 Mar 2012 , 9:55am

I replaced granulated sugar with about 1/4 cup powdered sugar (but I think I will omit sugar next time all together). The filling is absolutely wonderful! I was able to fill an 8" lemon square cake and still had filling left over. I too used a whole small carton of heavy cream for this and the consistency was just right! Thank you for a great recipe!

Walkinmomma Says... 26 Mar 2012 , 4:28am

Excellent filling! Added the zest of a lemon to mine and it was a hit. Do not like as a topping on cupcakes as it gets "gummy" but is perfect-and easy- for a filling. Am going to try with other pudding flavors-will post results.

Bootycat Says... 20 May 2012 , 9:24pm

For my 50th birthday, I put the filling on the inside of a vanilla cake and lemon cupcakes. It was delicious. Everyone loved it.

autumnsmom24 Says... 4 Jun 2012 , 7:52pm

does this require the cake to be refrigerated since it has cream cheese in it?


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